We had some marsala wine left over from the beef & butternut squash stew (btw … did I mention how bomb that was?), so we decided to make Chicken Marsala with some paleo-esque substitutes. We used arrowroot powder, instead of flour. We also used Kerrygold butter, they carry it at TJs and it is soooo good! It is grass-fed butter, and you definitely taste the difference in the flavor. Just a note about butter, according to Mark’s Daily Apple (and I trust Mark … he is always really right on & super informative), butter is pretty much pure animal fat, with very minor traces of dairy. Grass-fed butter is also loaded with nutrients such as carotene, which gives it that rich yellow color. It also has Vitamin A, and Vitamin K2. Mark’s article on butter, is a great read & provides more detailed information.
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 2-3 cloves garlic – crushed
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 1/2 cup Marsala wine
• 1 tablespoon arrowroot powder
1. Season chicken with garlic salt, pepper, and oregano
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Mix Marsala wine and arrowroot powder.
4. Pour Marsala wine mixture over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.